Currently browsing posts about: Food-quality

FoodNavigator-USA provides daily information about issues of interest to the food industry. It’s useful. Here, it has a collection of articles on current thinking about how to preserve foods, a problem since antiquity and now even more so over concerns about food additives.

Special Edition: Food preservation

Consumers and retailers are becoming increasingly unwilling to accept products with a shelf life maintained by use of the synthetic preservatives – even if they are safe and legal. But what natural solutions are available to manufacturers, and are they up to the job? Meanwhile, will novel processing techniques ultimately render all preservatives, artificial or otherwise, redundant in certain products?

I’ve been meaning to say something about all the new methods for distinguishing foods on the basis of nutritional criteria. Companies like PepsiCo (“Smart Spot”) and Kraft (“Sensible Solution”) put those labels on products that meet nutritional criteria set up by the companies themselves. These criteria usually let lots of the company’s products qualify for the label. Hannaford supermarkets got independent nutritionists to develop criteria. When they applied these criteria to 27,000 products in the stores, only 23% passed the lowest screen and 80% of these were fruits and vegetables in the produce section. Bottom line: the minute you start processing foods heavily, the nutritional values decline. So now some academics are developing quality indices of one kind or another. You can read about this in last week’s New York Times. My friend Phil Lempert (“the Supermarket Guru”) also weighs in on these methods. He thinks the criteria will help consumers make better choices. I think a “better” junk food is not necessarily better. What do you think?